Sunday, July 6, 2014

Summertime is the best time to experiment with cooking especially since you can use fresh ingredients from your garden or farmers market. This month I decided to try a Tuscan version of roasted chicken, which myself and mother made. We used a version of the recipe from the new cookbook from Gabriele Corcos and Debi Mazar called 'Extra Virgin.' In the book, they actually grill the chicken with a lemon juice, rosemary, arugula combination. My version was a roasted chicken lightly brushed with olive oil, herbs, salt and pepper --really quite simple. For a side dish, my mother peeled fresh peas from the garden and fried them with caramelized onions, along with sliced potatoes roasted with the chicken.

Here's the recipe - Roasted Chicken with Fresh Peas

Wash chicken thoroughly. Put a drop of lemon in water, cut pieces of chicken to liking. In roasting pan, put 3 tablespoons of olive oil. Add your salt, pepper, or chicken spices of your choice. Add onions and potatoes in cubes next to chicken. Put in oven at 450 degrees for more than 30 minutes. Turn with wooden spoon about two times to get potatoes and onions roasted evenly.

For the peas -

Cut small pieces of medium onions, cook for about one minute. Add peas, cook for about 10 minutes more, gently move in pan about two times till peas are cooked. Cover the pan while you wait to serve peas.

To end our perfect meal, we have coffee once we've digested, we've been trying the new Lavazza drip coffees, our version to try was the Perfetto blend, which you can find here http://www.shoplavazza.com/

The coffee is our end to our perfect meal, if you want a great coffee to try and know that Lavazza is great in espresso, get the new drip coffee, my favorite now.

You can follow Lavazza on Twitter as well for some delicious ways to accompany new drip coffees and traditional Lavazza products.

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